Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/4 cup olive oil
- 1/2 lb culatello, thinly sliced
- 1/2 cup fig jam
- 1/4 cup balsamic glaze
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the baguette slices with olive oil and place them on a baking sheet. Bake for 10-12 minutes or until golden brown.
3. Spread a thin layer of fig jam on each crostini.
4. Top each crostini with a slice of culatello.
5. Drizzle balsamic glaze over the culatello.
6. Sprinkle chopped parsley over the crostini.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 crostini.
Nutritional information:
- Calories: 190
- Fat: 9g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Prosciutto or ham can be substituted for culatello.
- Apricot or peach jam can be substituted for fig jam.
- Aged balsamic vinegar can be substituted for balsamic glaze.
Variations:
- Add a sprinkle of crumbled goat cheese or blue cheese on top of the culatello.
- Use different types of cured meats such as prosciutto or salami.
- Substitute the fig jam with other fruit jams such as raspberry or blackberry.
Tips and tricks:
- Make sure to slice the baguette evenly to ensure even toasting.
- Use a good quality balsamic glaze for the best flavor.
- If the culatello is too salty, soak it in water for 10 minutes before using.
Storage instructions:
- Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the crostini on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the crostini on a platter and garnish with fresh parsley or arugula leaves.
Garnishes:
- Fresh parsley or arugula leaves can be used as a garnish.
Pairings:
- Serve with a glass of red wine such as Chianti or Pinot Noir.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the baguette slices are too thick, they may not toast evenly. Make sure to slice them thinly.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Culatello is a type of Italian cured meat that comes from the region of Emilia-Romagna.
Flavor profiles:
- The sweet and savory combination of fig jam and culatello pairs perfectly with the tangy balsamic glaze.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian